11 Ounce, softened (One 8-Ounce Plus One 3-Ounce Package)
1⁄2 Cup (8 tbs)
Snipped fresh dill
1⁄4 Cup (4 tbs)
1 1⁄2 Teaspoon
Vegetable soup mix
1 Tablespoon (1 Envelope)
Thinly slice 1 cucumber and arrange in bottom of lightly oiled 4-cup ring mold; set aside.
Peel, seed and coarsely chop remaining cucumbers.
With food processor or electric mixer, combine cream cheese, 1 cup chopped cucumber, sour cream, dill, lemon juice and vegetable recipe soup mix until smooth.
Stir in remaining chopped cucumber.
Turn into prepared mold; chill until firm, at least 3 hours.
To serve, unmold onto serving platter and fill center, if desired, with cherry tomatoes and leaf lettuce.